Gluten-free zucchini fritters (κολοκυθοκεφτεδες - χωρις γλουτενη)

The use of alternative flours in Greek cooking goes back to a different era, when wheat flour (now more commonly used in Greece) was expensive or difficult to obtain. The buckwheat bread and flour used in this dish imparts a subtle 'toasted bread' flavour. Of course you can use wheat bread and flour in this recipe if you prefer, or experiment with a half/half mixture of wheat and buckwheat flour. 

Gluten-free zucchini fritters (κολοκυθοκεφτέδες - χωρίς γλουτένη)

Serves 4-5; Preparation time: 30 mins; Cooking Time: 25 minutes


1 kilo of zucchini
1 medium onion (not a sweet variety)
1 egg
1 cup gluten free bread crumbs (I used toasted buckwheat bread)
1 teaspoon of gluten free baking powder 
3/4 cup of grated kefalotiri or kefalgraveria
1/2 bunch of mint or parsley, finely chopped
Buckwheat flour
Salt and pepper
Olive oil for frying


1. Clean and wash the zucchini well and then grate the zucchini using the coarse side of the grater. Place in a mesh sieve.

2. Clean the onion and grate. Then add it to the sieve with the grated zucchini. Squeeze the grated zucchini and onion with your hands to release all of their liquid through the sieve. Place the strained zucchini and onion in a deep bowl. Add the breadcrumbs, baking powder, egg, cheese, mint or parsley and season to taste.

3. Mix all of the ingredients with your hands to bring the mixture together. You may need to add a little more breadcrumb if the mixture is not "tight" enough.

4. Put the flour on a separate, shallow plate. Take a spoonful of the mixture and shape into meatballs (keftedes), neither too big nor small.

5. Flour the meatballs and warm the olive oil in a deep fryer or frypan. Fry the keftedes until a nice golden brown colour.

6. Place the keftedes on a platter lined with absorbent kitchen paper. Serve warm with tzatziki, or during lent with melitzanosalata and taramosalata (as shown). 

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Maira Gall